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1
Preheat oven to 325 degrees.
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2
Set out a 9 inch springform pan.
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3
In a medium pan melt the butter.
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4
Lightly brush butter on 1 sheet of phyllo and begin to layer in the springform pan.
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5
Repeat with remaining sheets making sure the sides and bottom of pan are covered.
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6
Saute leeks in remaining butter.
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7
In a large bowl beat together the cream cheese, eggs, sour cream, whipping cream, cheddar cheese, chopped salmon, salt and pepper until smooth.
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8
Spread a small amount of cheese mixture on the bottom of the lined pan, then leeks, slamon, cheese, leeks, salmon-- ending with the cheese mixture.
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9
Cover pan with foil and set into a larger baking pan.
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10
Fill outer pan half way up with boiling water.
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11
Place in oven and bake for one hour.
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12
Uncover cheesecake, turn oven off and leave in for another 40 minutes longer.
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13
Remove and let stand on a wire rack for 30 minutes.
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14
Place in the fridge and let set overnight.
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15
In a mediumpan heat cream to body temperature.
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16
Remove from heat.
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17
Whisk in the buttermilk and crushed juniper berries.
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18
Loosely cover mixture and let stand on the counter for 24 hours.
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19
Chill for a few hours before using.
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20
Spoon over cheesecake slices.
